Butter Cream Icing # 3 of 3! (Whole egg)

So those of you that are regulars on my website will have noticed that I've posted two other recipes for butter icing on my blog. Each one using a different part of the egg and thus giving each icing its own unique texture and flavour profile. Making it suitable for different occasions and cakes. This whole egg butter icing is my favourite simply because i don't like to waste produce, and you don't always have a need to do something with extra egg whites or yolks! Even though there are several different and easy items you can use both egg whites and yolks for. And as with the other two recipes this one is also very easy to adapt to different flavours you'll like to try out. With the festive season, it is perfect to play around with to make a eggnog flavoured butter cream frosting and pair it with a simple Victoria sponge sandwich cake. Perfect for dessert after a wonderful family dinner. 
For a Great eggnog recipe go have a look at "Toast to Food's" Glipho Blog page! Simply click on the button at the bottom. 
BUTTER CREAM (whole eggs)

Ingredients

• 4 eggs
  
• 200 g sugar
  
• 250 g butter
  
• flavouring (vanilla, cocoa powder, coffee powder)
  
• 10 ml Lemon juice
  
• 1 Lemon, zested
  

Method

• Beat the eggs and sugar over a double boiler (bain marie) until ribbon stage along with the lemon zest 
and juice.
• Remove from the heat and whisk until cool.
• Beat the butter until creamy and gradually add it to the egg mixture, beat until it is all incorporated.
• Flavour as desired.

Happy Holidays Everyone! 

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Toast to Food